Holy Shit, Thanksgiving Is Next Week..
- Thread starter KravMaga
- Start date
pinkstarfish
is from the sun
- Joined
- Oct 31, 2003
- Posts
- 26,056
KravMaga said:
OH NO!
Triple Chocolate Chunk Pecan Pie Yummmmm
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes.
Serves 8
Pie Shell
1 1/4 cups unbleached all-purpose flour , plus extra for dough and rolling surface
2 tablespoons confectioners' sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter , chilled, cut into 1/4 -inch pieces
2 tablespoons vegetable shortening , frozen, cut into small pieces
1 large egg white , chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
1 large egg yolk , beaten with 1/8 teaspoon water
Filling
3 tablespoons unsalted butter , cut into 1-inch pieces
3/4 cup dark brown sugar
1/2 teaspoon table salt
2 large eggs
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup whole pecans (4 ounces), toasted and chopped into small pieces
2 ounces white chocolate , chopped into 1/4-inch pieces
2 ounces milk chocolate , chopped into 1/4-inch pieces
2 ounces semisweet chocolate , chopped into 1/4-inch pieces
1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.
2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.
3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge, (see illustration 1).
4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.
5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.
6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.
7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
8. Pour mixture into warm shell and scatter chocolate pieces over pecan mixture; gently press the chocolate into the filling with the back of a spoon. Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes.
Serves 8
Pie Shell
1 1/4 cups unbleached all-purpose flour , plus extra for dough and rolling surface
2 tablespoons confectioners' sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter , chilled, cut into 1/4 -inch pieces
2 tablespoons vegetable shortening , frozen, cut into small pieces
1 large egg white , chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
1 large egg yolk , beaten with 1/8 teaspoon water
Filling
3 tablespoons unsalted butter , cut into 1-inch pieces
3/4 cup dark brown sugar
1/2 teaspoon table salt
2 large eggs
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup whole pecans (4 ounces), toasted and chopped into small pieces
2 ounces white chocolate , chopped into 1/4-inch pieces
2 ounces milk chocolate , chopped into 1/4-inch pieces
2 ounces semisweet chocolate , chopped into 1/4-inch pieces
1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.
2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.
3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge, (see illustration 1).
4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.
5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.
6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.
7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
8. Pour mixture into warm shell and scatter chocolate pieces over pecan mixture; gently press the chocolate into the filling with the back of a spoon. Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
Jennifer Kaye
Loves Spam
- Joined
- Mar 6, 2000
- Posts
- 21,324
I won't be here next week, so Happy Early Thanksgiving, everybody. 
This reminds me of my mom:
Strawberry-Rhubarb Pie
The amount of sugar and tapioca you use is relative, depending on the fruit’s quality and your taste. If you prefer a less sweet pie or if the fruit is especially sweet, use the lower sugar amount. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca.
Makes one 9-inch pie, serving 6 to 8
Pie Dough
2 1/4 cups unbleached all-purpose flour , plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter , cut into 1/4-inch cubes
7 tablespoons vegetable shortening , chilled
1/3 cup water , chilled with ice, increasing up to 3/8 cup, if needed
Strawberry-Rhubarb Filling
3 cups fresh strawberries , hulled and sliced
3 cups fresh rhubarb , trimmed and cut into 1-inch pieces
3/4 cup granulated sugar
1 tablespoon grated orange zest
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
3 - 4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter , cut into small pieces
1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.
3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes.
4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.
5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.
6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.
Strawberry-Rhubarb Pie
The amount of sugar and tapioca you use is relative, depending on the fruit’s quality and your taste. If you prefer a less sweet pie or if the fruit is especially sweet, use the lower sugar amount. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca.
Makes one 9-inch pie, serving 6 to 8
Pie Dough
2 1/4 cups unbleached all-purpose flour , plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter , cut into 1/4-inch cubes
7 tablespoons vegetable shortening , chilled
1/3 cup water , chilled with ice, increasing up to 3/8 cup, if needed
Strawberry-Rhubarb Filling
3 cups fresh strawberries , hulled and sliced
3 cups fresh rhubarb , trimmed and cut into 1-inch pieces
3/4 cup granulated sugar
1 tablespoon grated orange zest
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
3 - 4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter , cut into small pieces
1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.
3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes.
4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.
5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.
6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.
Delicacy
Unidentified Cloud Object
- Joined
- May 11, 2004
- Posts
- 11,938
Cranberry Margaritas
1 1/4 cup cranberry juice
1/2 cup sugar
1 1/2 cup fresh frozen cranberries, rinsed
3/4 cup fresh squeezed lime juice
3/4 cup tequila
1/2 cup Grand Marnier
ice
Pour half of mixture in the blender and fill rest with ice. Blend.
Repeat with second half of mixture. Makes minimum of two blender batches.
1 1/4 cup cranberry juice
1/2 cup sugar
1 1/2 cup fresh frozen cranberries, rinsed
3/4 cup fresh squeezed lime juice
3/4 cup tequila
1/2 cup Grand Marnier
ice
Pour half of mixture in the blender and fill rest with ice. Blend.
Repeat with second half of mixture. Makes minimum of two blender batches.
Delicacy
Unidentified Cloud Object
- Joined
- May 11, 2004
- Posts
- 11,938
CRANBERRY PUNCH
4 1/2 pounds fresh cranberries
2 c. water
1 qt. sparkling soda water
1/2 tbsp cloves
1 small stick cinnamon
3 c. sugar
1 1/2 cups orange juice
1/2 cup freshly squeezed lemon juice
Wash and pick over the cranberries. Remove any that are soft.
Put cranberries, water, cloves, and cinnamon in saucepan.
Bring to a boil, reduce heat and simmer for 20 minutes. Strain.
Stir in sugar until dissolved. Add the orange and lemon juice, and 1 qt. of sparkling soda water. Chill.
4 1/2 pounds fresh cranberries
2 c. water
1 qt. sparkling soda water
1/2 tbsp cloves
1 small stick cinnamon
3 c. sugar
1 1/2 cups orange juice
1/2 cup freshly squeezed lemon juice
Wash and pick over the cranberries. Remove any that are soft.
Put cranberries, water, cloves, and cinnamon in saucepan.
Bring to a boil, reduce heat and simmer for 20 minutes. Strain.
Stir in sugar until dissolved. Add the orange and lemon juice, and 1 qt. of sparkling soda water. Chill.
FirstKnight41
Chest Nut
- Joined
- May 6, 2006
- Posts
- 1,997
Delicacy said:
add a pint of rum and your in business
Delicacy
Unidentified Cloud Object
- Joined
- May 11, 2004
- Posts
- 11,938
Pumpkin Pie Latte
1 heaping T. canned pumpkin
2 T. Vanilla syrup
1 t. Ginger Spice syrup (or sub 1/4 t. ground cinnamon or pumpkin pie spice)
1 cup milk
1-2 shots espresso (1/4 C. espresso or 1/2 C. strong brewed coffee)
In a small saucepan, stir pumpkin puree into milk.
Add syrup and cinnamon. Heat gently until steaming, stirring occasionally.
Blend on high for 20 second until foaming.
Pour flavored milk into a tall glass and pour coffee over.
Dust with ground pumpkin pie spice or nutmeg.
Serves 1.
1 heaping T. canned pumpkin
2 T. Vanilla syrup
1 t. Ginger Spice syrup (or sub 1/4 t. ground cinnamon or pumpkin pie spice)
1 cup milk
1-2 shots espresso (1/4 C. espresso or 1/2 C. strong brewed coffee)
In a small saucepan, stir pumpkin puree into milk.
Add syrup and cinnamon. Heat gently until steaming, stirring occasionally.
Blend on high for 20 second until foaming.
Pour flavored milk into a tall glass and pour coffee over.
Dust with ground pumpkin pie spice or nutmeg.
Serves 1.
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